Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Dago on June 20, 2004, 10:01:19 AM
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For me, a good steak on the grill is hard to top, with Rib Eye and T-Bone being a couple great grillers.
dago
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steak off the grill
Alaskan king crab legs
garlic bread
those just poped into my head, I'm hungry now
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Christmas dinner-
Prime-rib (rare)
mashed potatoes
my wifes apple/sausage dressing
home-made bread
corn
broccoli
a double of Crown Royal
tall glass of ice-water
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The Wifey, fresh outta the shower, pink on the inside Rank#1
Mmmmm A nice juicy steak... pink on the inside. would Rank #2
Lasanga would Rank #3
Breaded Salmon paddies and wilted lettuce with vinagar Rank#4
Pork chops with apple sauce Rank#5
Sweet and Sour Pork Korean style Rank#6
Lemon Chicken Rank#7
Ahhhh Corn Beef and Cabbage Rank#8 *must be the Irish in me*
Cornish Game Hens roasted and stuffed with garlic and walnuts Rank#9
a nice slowly cooked Duck Rank#10
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for me:
terra mousilada (may have mispelled it....salmon caviar)
spring lamb chops, with mint sauce
roasted potatoes (greek style)
rice
veggies
desert:
creme brule
strawberry's dipped in chocolate
black coffee
(http://www.cateredevent.com/images/i_lamb_chops.jpg)
*and someone else to pick up the bill ;)
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Chinese
Aromatic Crispy Duck
Sweet & Sour Squid
Indian
Chicken Tikka Madras
Good medium rare steak never goes a miss though! Got to have plenty of English Mustard :)
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1. Ground sirloin medium well with brown gravy and onions (once a Midwestern carnivore, always a MC).
2. Honey roasted chicken breast.
3. Kung pao chicken.
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Whatever is SMOKIN'!
It's that time of year. Today is SMOKED PORK LOIN DAY! Hurrah! Pit Beans, Homemade Coleslaw, Homemade Steak Fries and BEER.... lots of BEER!
What a great day!
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Hard to pick just one.
Lasagna, covered in a 24 hour sauce where the pork has fallen off the bone and melts in your mouth and combined with sweet and hot italian sausage make the sauce taste oh so good.
Southern BBQ, where they have their own pit and smoke the meat just perfect.
Prime Rib, good prime rib, like at anthony's pier4.
I can't name a favorite, i'll just call those my 3 squares for the perfect day.
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bacon
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ribeye
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Originally posted by midnight Target
bacon
HEHE
[SIZE=40]BACON IS TEH AWESOME!!!!!!!!1[/SIZE]
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I love home southern fried chicken. Preferably drumsticks almost too hot to handle.
Grilled Ribeyes rubbed with montreal steak seasoning and very pink on the inside.
Most fish, baked, blackened or fried with salmon taking the #1 spot.
With the above mentioned entrees I like rice, a tossed salad with italian dressing, fried or stewed okra and a tall glass of sweetened iced tea.
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Swedish fish.
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I eat everything im served and like most of it too. A really good homemade pizza or pasta is great tho. Anything with vedgetables, meat or fish is great for me. :)
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Originally posted by Nilsen
I eat everything im served
good apetite? :)
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Originally posted by Dago
For me, a good steak on the grill is hard to top, with Rib Eye and T-Bone being a couple great grillers.
dago
It's easy to top... Smother it with some Texas Chili and serve it with eggs. :)
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Don't forget the sriracha
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Originally posted by xrtoronto
good apetite? :)
lol, yeah... + the more food im served the less i have to make for myself ;)
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OTW in a few minutes to a friends place for a barbecue, taking some T-Bones. :D
dago
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Anything with chilli..
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Originally posted by _Schadenfreude_
Anything with chilli..
Im not experienced in the world of chilli......gonna have to try some of that one day.
I love food.
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Dead cow, beer, and potatoes.
Salad is what food eats.
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Originally posted by Nilsen
Im not experienced in the world of chilli......gonna have to try some of that one day.
I love food.
My favorite chili recipe:
Have-A-Beer Chili
2 lb Italian Sausage
2 lb Beef Chuck, 1” cubes
2 lb Lean Pork, 1” cubes
4 med Onions, chopped
4 cloves Garlic, minced
2 20 oz. cans Tomatoes
0.5 cup Masa flour
2 12 oz. Cans Mexican Beer
6 tbls Chili Powder
2 tbls Paprika
2 tsp Dry Oregano
2 tsp Ground Cumin
0.25 tsp Cayenne Pepper
1 cup Cilantro, fresh, chopped
6 tbls Lemon Juice
2 7 oz. Cans Green Chili Salsa
2 med Jalapeno Peppers, Minced
2 large Bell Pepper, Diced
Remove skins from sausage; chip or crumble and put into a 6 to 8 quart pan. Stirring often, cook over medium-high heat until sausage is well browned, about 15 minutes; lift out meat and set aside. Discard all but about 2 tablespoons of the drippings. Add beef and pork to pan, a portion at a time and stir often until browned, about 20 minutes; set aside as browned. Add onions and garlic to pan and cook until limp, about 10 minutes. Stir in tomatoes (break apart with a spoon) and their liquid, masa flour, beer, chili powder, paprika, oregano, cumin, cayenne, cilantro, lemon juice, salsa, jalapeno, and bell pepper.
Return meats and any juice to pan. Bring to a boil over high heat; reduce heat, cover and simmer until: meats are very tender, about 2 hours. Stir occasionally.
Skim off any fat, then ladle chili into serving bowls. Serve with sliced avocados, sour cream, lime wedges and shredded cheddar cheese.
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(http://homepage.mac.com/dougneff/iblog/story/B720723421/C226810381/E1676285579/Media/Pasted%20Graphic.jpg)
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Suicide Buffalo Wings.
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1. Real veal parmigian (the younger the better) with angel hair pasta and bread with olive oil and seasonings for dipping.
2. My Aunt Sue's stacked enchiladas with a fried egg on top with refried beans and rice. Served with in ice cold Shiner Bock. Her world famous Italian Cream Cake for dessert.
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Salad is what food eats.
Good one, Mathman.
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Raw Kibbe with olive oil, half an onion, humus, and some homemade pita bread.
Steak is a very close second
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Originally posted by xrtoronto
roasted potatoes (greek style)
snicker.
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Prime rib. Slow roasted, rare, marinated in Jack Daniels, Lea and Perrins, mushrooms, garlic clove, and red onions. Seasoned very lightly with lemon pepper, garlic powder, and low sodium cajun seasoning. Served with a huge baked potato with butter, sour cream, bacon bits, cheese, and chives. Side of sautee'd mushrooms and onions, with dark bread and butter.
Smoked barbecue pork loin ribs.
Smoked venison tenderloin.
Grilled ribeye, marinated and seasoned like the prime rib above, and served the same way.
Real lasagna, like my aunts who married Italians taught me to make.
About 90% of the German dishes served in the Gerst Haus in Nashville TN, like saubratten, Berliner mett ring sausage, German potato soup, etc.
Chili, my own "makes you crap in the creek" cookoff winning recipe.
Smoked beef brisket, a recent discovery. You can make a real cheap cut of beef come damned close to prime rib if you marinade it and cook it right.
Beer. Gotta have beer. Bud or Bud Light is good enough, but genuine German beers from the Gerst Haus are better.
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NZ Whitebait fritters...
(http://www.doc.govt.nz/images/national/whitebait-lots.jpg)
If you ever come to NZ for a holiday YOU MUST TRY WHITEBAIT. And not the cheap Chinese crap. The real bonafide NZ whitebait (theres a huge difference in taste).
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I got a Knuckle sandwich for u
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Originally posted by GreenCloud
I got a Knuckle sandwich for u
so funny i forgot to laugh.:rolleyes:
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cruelty.... is reading this thread when I'm confined to clear liquids for the next two weeks, cloudy liquids and mushy food for two weeks after, then a lifetime of 3-4oz meal.
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Originally posted by Chairboy
cruelty.... is reading this thread when I'm confined to clear liquids for the next two weeks, cloudy liquids and mushy food for two weeks after, then a lifetime of 3-4oz meal.
i hate surgery to:(
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Irish Stew.
It's winter time down here, and there is nothing better after a day of 5 deg C, 25 mph winds, than walking into the house to the smell of a stew that has been slowly cooking all day.
I just grab everything I can find in the fridge and throw it into a big pot with a heap of water and veges, toss in a lamb shank or two, or maybe some Ox tail.
Let it simmer and boil all day, and just keep adding stuff as you take servings out.
That is, I'll grab a bowl of stew, and I'll throw in another two potatoes, and maybe another onion and a few carrots or something, then top up the water, stir, and walk away.
If it starts to seem like vege soup, you just add more meat, any meat will do.
After about two or three days, you end up with a stew that has a bit of everything, and a GREAT flavour......the constant simmering prevents any nasty organisms growing, so before you ask, yes, three day old stew is perfectly safe to eat.
The best part is, it is made from stuff you allready have in your fridge and pantry, it is just a mix of everything, boiled stupid .....therefore, dirt cheap :)
Grab a bowl out and sit it in your fridge overnight, then serve on hot toast for breakfast.......bellisimo.
Apart from that....Steak,Lasagne, Roast beef, Corned beef, chicken and fish.
Oh and Doner Kebabs....reef n' beef thanks, chilli sauce, to go.
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Originally posted by Nilsen
Im not experienced in the world of chilli......gonna have to try some of that one day.
I love food.
I'll send you some pickled jalapeno's - sort of like a training programme!
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All this fansy smasy sht,... please. A Peanut Butter Samich. Hands down.
Everyone loves it. Add booberry jam, or blueberry, or a sliced banana. Maybe an apple.
Toasted of course to melt the good stuff.
Don't hate me because I'm right.
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Originally posted by Creamo
Don't hate me because I'm right.
No, i hate you cause you just made me hungry again